I hydrated by pitching the Notty into the wort after letting the dry yeast packet sit at room temp for an hour.
Go to their website if you want proof.I'd like to see proof of that. Danstar recommends rehydrating, Safale makers do not. There are probably reasons for that.
W
I also just started kegging, so I was wondering if this sounds like a good strategy to help clear the beer a little before carbing it up? I was going to transfer to the secondary (keg) after 2 weeks in primary, let it sit in the keg uncarbed for 2 weeks at 40F, and then right when I hook it up to the gas dump out a pint or two until it really starts to look clear. I'm hoping that will get rid of any more yeast, etc. at the bottom of the keg and the just let it start carbing up. Does that sound good?
Thanks
Do I have to do that? or should it work just fine without doing that?
cgrivois said:I intend to do a full boil brew in a bag with this recipe. The first time the recipe is listed it states boil time 60-75 min, but further on down the page it states 60 min. What affects will a longer boil have. Would I still add hops on the 60 min schedule with a longer boil. Also, should I mash out at 170 for 10 min? Thanks.
AussieBrewerInColorado said:Anybody got as low as 1.004 FG?
I can see it. Low mash temp, good temp control for fermentation, healthy yeast
Just completed this on my brand-new outdoor burner. I was a little concerned with a new boil-off rate, but it was close enough to what I had stovetop that I came out pretty much where I wanted (5.25 gallons, into the fermenter). Also, my efficiency was great today for some reason. BS predicted 1.041, I hit 1.047. Not complaining, though.
Here it is- clearest into-fermenter beer I remember brewing. I did have to alter the recipe just a little. the LHBS was out of Crystal 10 and I didn't think about replacements so I used Crystal 40, cut it back to a quarter pound and upped the Vienna to .75 pounds. We'll see how it turns out. Thanks for the recipe, Bier, and I'll try to remember to report in a week or two! Kyle
Aussie, that's way cloudy then the majority of my beers turn out. You said that was after primary? My photo was going into primary, post-boil. I'll be kegging probably today or tomorrow, and will update. So far the airlock bubbles smell great! Kyle
theGuapo said:Just brewed 15 gal of this last night. One of the smoothest brew days yet! Very easy. Only problem is my efficiency was up to almost 90%! Beersmith estimates 6% abv. Might this be too much for the style? How would it affect flavor? I've never had this problem, usually its the other way- less efficient. Is there anything I can do at this point?
boostedf150 said:brewed up 10 gallons last satureday, followed bm's recipe but added 6 extra pounds of pale malt an upped the hops a bit. Og cam to 1.047 and 5 gallons got the nottingham yeast, the other 5 got wyeast 1056. The both took off within 8 hrs and the nottingham carboy seems to be ready for racking already with a sample taken and its at 1.008, while the wyeast carboy is still bubbling away. Is this normal?
jamesseth said:Brewed about 15 gallons of this for an event called pints4paws (Homebrew fundraising event for local animal shelter), had slightly darker mix of crystal malt on hand (cara-vienn and crystal 60). Because of a broken fermentation chamber i had to fix and just being busy i brewed it about 12 days before the event. Won runner up for fan favorite! Thanks for the awesome recipe BierMuncher!
Was that event in Tallahassee? I believe my buddy brewed up a Blueberry Pale Ale and was serving at that event. We need one of those here in Chicago!
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